Ingredients
- 2 cups granulated sugar
- 2 tablespoons corn syrup
- ⅓ cup water
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- ½ cup unsalted butter, cut into pieces
Instructions
- Combine sugar, corn syrup, and water in a heavy-bottomed saucepan over medium heat. Stir gently until sugar dissolves.
- Once boiling, stop stirring and cook until the mixture turns deep amber, about 10–12 minutes.
- Remove from heat and slowly whisk in the heavy cream (it will bubble up).
- Add butter and vanilla extract, stirring until fully incorporated and smooth.
- Let the caramel sauce cool slightly before using or transferring to a jar for storage.
Notes
- Add a pinch of sea salt for salted caramel.
- For a boozy version, stir in a tablespoon of bourbon.
- Swap white sugar for brown sugar for a deeper flavor.
- Store in the refrigerator for up to 2 weeks.
- Reheat gently in the microwave or on the stove. Add cream or milk if too thick.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Sauces & Condiments
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 210
- Sugar: 24g
- Sodium: 15mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 35mg
